Chocolate-Chip Banana Cookies

Being a gluten and dairy-free sweets addict is hard work. No really, I’m actually being serious! I can’t tell you how many times I’ve come across a seemingly perfect-looking gluten and dairy-free recipe only to make it and be severely disappointed. What? I just wasted two entire cups of expensive-as-hell almond flour and nearly a half a dozen eggs, only to be greeted by a crumbly cookie that falls apart before it even reaches my mouth?

I’m sure a lot of you out there have had a similar experience and I’m positive we can all agree, it’s no fun. Not only is it a waste of money, but it’s a huge letdown. Oh wow, these cookies smell great! Oh man…only one minute left on the timer! Yes! They’re ready! But damn, I just tried to pick one up and it immediately crumbled into a thousand tiny pieces in my hand…

That’s why I made these cookies, my absolute favorite cookies, and whipped up a little recipe for y’all out there. These cookies are sweet, moist, a little chewy, and if they’re as great as my voluntary testers (aka roommates) and I think they are, they might even make you forget about any and all failed cookie conquests of your past.

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Published by The Bacon Princess

Analiese currently lives in Los Angeles. By day, she is a marketing communication manager for a software consulting company. Outside of work, it’s all about food. Analiese is the founder of The Bacon Princess, a blog dedicated to gluten-free, dairy-free, and oftentimes Paleo recipes.
In addition to NOBREAD, Analiese writes for Spoon University and freelances with Tastemade and Foodbeast. Her recipes have been featured on Huffington Post, Buzzfeed Food, Brit + Co, Foodgawker, Tastespotting, and more. Over it all, she loves defying the odds and making (and eating) gluten and dairy-free foods that still taste great.
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These look awesome! Is the banana flavor very strong? This is the second GF cookie recipe that I’ve come across that calls for bananas. I love bananas and banana bread, but for some reason banana in a cookie doesn’t sound so good to me. So I thought I’d ask before I go using my expensive-as-hell almond flour:)

Hey, Adrianne! Thanks for reading! No, I wouldn’t say the banana flavor is very strong, but that is also because my bananas weren’t too overripe; the more ripe and more spots the bananas have, the more prominent the banana flavor will be. One reason why they’re in this recipe and maybe the other recipe you saw is because a lot of times when you have banana, you don’t need to use butter or oil. So in my case, I wasn’t necessarily going for banana cookies, it was just a little trick I used because I didn’t want to take the time to melt my coconut oil 🙂

Interesting! I was just assuming it was a trick to add sweetness.. I hadn’t considered the oil thing, but now that I look again, I see the maple syrup listed and that makes more sense. I’ll have to keep that tip in mind. Thanks! 🙂